No-Bake Peanut Butter Bars

This recipe is is very similar to one I blogged in May, 2015. This recipe makes a smaller amount, and I also find the method for this one easier 

than the method for the other.

In summary, all I can say is “Yum!” And “Yum!” again.

No-Bake Peanut Butter Bars:

To Prepare the Base:

3 tbsp. (15 mL) butter or margarine 

1 c. (250 mL) peanut butter

Dash of salt (optional)

½ c. (125 mL) graham cracker crumbs or shredded coconut

Approx. 1 c. (250 mL) icing sugar (confectioners sugar), to taste 

Pour into 8x8-in. (20x20 cm) parchment-lined pan. Refrigerate 1 hr., or until mixture is very hard.

To medium skillet over medium heat, melt butter or margarine until bubbly and slightly browned, but not burnt. Turn off stove heat. Immediately add peanut butter, stirring in hot fat until melted.  If peanut butter is unsalted, add dash salt.

Stir in graham cracker crumbs or shredded coconut or mixture of both to equal 1/2 c. (125 mL). Add icing sugar, to taste. Pour mixture into 8x8-in. (20x20 cm) parchment-lined pan. Refrigerate until set and very hard.

To Prepare the Mirror Glaze Topping:

6 oz. (1 c. or 250 mL) good-to-excellent quality semi-sweet chocolate,  chopped

1-½ tsp. (7 mL) coconut oil or butter

1/4 c. (60 mL) good-to-excellent quality chocolate shot (optional)

Melt chocolate and oil over low heat on stove, stirring continuously. When all chocolate is evenly melted and still warm, pour over peanut butter base, titling pan so chocolate is evenly dispersed into every corner. Cool 2 min. Using a slotted spoon, cover evenly with shot. Or not! The chocolate mirror glaze is beautiful on its own.

Chill at least 1 hr. Remove from refrigerator, slicing into very small bars while cold. Serve chilled … As this nears room temperature, it will melt very quickly!

With thanks to © Melissa Clark and The New York Times

(I’ve modified this recipe and made minor style changes - NP)

Note: To find more high-energy bars, check out One Click: Energy Bars and Power Bars.